278 results about "Chicken Flavor" patented technology

The invention discloses a preparation method of a broiler feed. The broiler feed belongs to the field of feeds. The broiler feed provided by the invention is prepared from high-quality white corn, bean cake, rape seed cake, cottonseed cake, barley, broomcorn, alfalfa meal, fish meal, mountain flour, plant oil, edible salt, traditional Chinese medicine additive agents, sodium bicarbonate, trace elements, allicin, phytase and vitamin C through the technology of crushing, mixing, granulating, drying and the like. The feed is rich in nutrition, has good mouthfeel, can meet the nutrition need of broilers in a growing period after being taken by the broilers so as to enable broilers to guide qi downward, be good in digestion and be clam, also has the effects of accelerating broilers to grow, and improving the chicken flavor and daily gain, is high in disease resistant capability, and is high in safety.

The invention relates to a method for producing a chicken flavor essence base material by using a chicken framework, which comprises the following steps: firstly, crushing the cleaned chicken framework by a bone crusher, grinding the crushed chicken framework into chicken bone cement of which diameter is 10 + / - 5mu m by a colloid grinder, directly delivering the chicken bone cement into a reaction kettle without high-temperature boiling, adding water into the chicken bone cement to make the solid content reach 8 percent, and adjusting the pH to 7.0 by using 10 percent NaOH solution; adding 0.5 to 1.5 percent of composite proteinase by mass of the chicken bone cement into the mixture, and carrying out enzymolysis for 3 to 5 hours at a temperature of 55 DEG C; adding a thermal reaction mixture into the reaction kettle; heating the reaction kettle to make the mixture react at a temperature of between 100 and 125 DEG C; and after reacting for 30 to 180 minutes, obtaining the essence base material with intense chicken flavor, wherein the thermal reaction mixture comprises: 5 to 15 percent of glucose, 5 to 10 percent of xylose, 1 to 3 percent of cysteine hydrochloride, 1 to 3 percent of glycin, 30 to 50 percent of enzymolysis liquid, 1 to 5 percent of chicken fat, 5 to 20 percent of yeast powder, and 0.5 to 1.5 percent of vitamin B1.

The invention discloses a production technique for chicken powder with a great freshness flavor, and belongs to the technical field of processing food seasoning. The chicken powder comprises the following materials according to mass: 30kg of fresh chicken skeletons, 30kg of fresh chicken, 7kg of maltodextrin, 2.5kg of disodium nucleotide, 0.1kg of sodium citrate, 7kg of trehalose, 10kg of edible salt, 10kg of monosodium glutamate, 2kg of lentinula edodes, 1kg of radix puerariae, and 0.4kg of pepper; the production technique comprises the steps: pretreating active ingredients, and carrying out high-temperature high-pressure sealed cooking, fine treatment, enzymolysis for flavor, mixing, spray drying, filling and capping. According to the production technique, the processes are simple, the energy consumption can be reduced, the loss of flavor components can be effectively reduced and sufficient release of flavor substances is promoted, the chicken powder is rich in chicken flavor, harmonious in saline taste, delicate flavor and perfume, luminous in color, good in rehydration property, smooth in mouthfeeling, free from sand grains, and milkily white in soup feeling.

The invention discloses a chicken-flavored powdery complex flavoring which comprises the following raw materials in parts by weight:20-40 parts of monosodium glutamate, 25-45 parts of salt, 2-10 parts of sugar, 3-11 parts of maltodextrin, 5-20 parts of corn starch, 0.5-1.5 parts of spice, 0.3-2 parts of flavor enhancer, 2-3 parts of chicken powder, 3-5 parts of vegetable oil, 0.2-1 part of celerygranule, 0.2-1 part of carrot granule and 0.2-1 part of garlic granule. The invention is tasty, nutritional and healthy, and has the functions of invigorating the spleen and promoting the appetite.

The invention provides a chicken flavor seasoning and its preparation method. The chicken flavor seasoning is prepared by the following raw materials of: by weight, 5-15% of a dry chicken powder, 2-5% of refined chicken oil, 3-10% of a chicken bone extract product, 3-10% of a chicken extract product, 0.3-0.8% of disodium 5'-ribonucleotide, 20-40% of salt, 5-10% of a granulated sugar powder, 3-10%of glucose, 0.1-0.3% of a turmeric powder, 0.5-2% of ginger juice, 0.5-2% of shallot juice, 1-2% of an onion powder, 0.1-1% of a white pepper powder, 3-10% of glutamic acid, 2-10% of maltodextrin, and 0.5-1% of an anticaking agent. The above raw materials are mixed, dried and crushed to obtain the chicken flavor seasoning which has a strong and natural taste and is a strong cooking seasoning. Thechicken flavor seasoning is simple to prepare; the production period is short; and the finished product has high quality, and is convenient and fast to store and use.

The invention relates to a smoked chicken flavor baked sausage and a preparation method thereof. The flavor baked sausage is prepared from raw materials, including 5-10 parts by weight of Chunfa rural crisp chicken essence 85119 and 30-70 parts by weight of smoked chicken flavor paste TG034, wherein the Chunfa rural crisp chicken essence 85119 accounts for 0.1-1 percent by weight of the total weight of the smoked chicken flavor paste TG034 in the baked sausage. Other auxiliary materials comprise one or more of table salt, white granulated sugar, monosodium glutamate, composite phosphate, white pepper powder, pigments, isolated soy proteins, corn starch, sodium nitrite, isoVC-sodium and carrageenan. The invention is characterized in that: the Chunfa rural crisp chicken essence 85119 is taken as a chicken oil essence, so that the baked sausage is endowed with the fragrance and taste of chicken; due to the adoption of the Chunfa smoked chicken flavor paste TG034, the baked sausage is endowed with the unique characteristic of smoked chicken flavor and chicken flavor; and the smoked chicken flavor baked sausage has good meat quality.

The invention relates to a concentrated chicken juice condiment and a preparation method thereof. The concentrated chicken juice condiment is prepared from the following raw materials: dairy salt powder, white granulated sugar powder, gourmet powder, I plus G, yeast extract powder, xanthan gum, modified starch, refined chicken fat, chicken powder, stewed chicken broth, essence of chicken flavor, coloring matters and water. Compared with mainstream concentrated chicken juice products in the market, the concentrated chicken juice condiment provided by the invention has relatively great improvement in mouth feel, and is mainly reflected in being long in after-taste, harmonious on the whole, and relatively delicious, natural and authentic.

The invention relates to black pepper flavored skewered pork and a preparation method thereof. The black pepper flavored skewered pork comprises the following raw materials in parts by weight: 80-120 parts of raw pork meat, 0.5-1 part of sweet chilli powder, 0.1-0.3 part of garlic powder, 0.2-0.6 part of maltodextrin, 0-0.4 part of chicken flavor powder, 0.1-1 part of pork paste, 0.3-1 part of cracked black pepper and other seasonings. The preparation method provided by the invention comprises the steps of: firstly, cutting the selected raw pork meat into pork pieces with uniform size; secondly, preparing black pepper flavored curing ingredients according to the weight of the raw pork meat, and conducting operating sequences of kneading the raw pork meat with the black pepper flavored curing ingredients, curing and the like; and finally, skewering, quick-freezing and refrigerating products. According to the black pepper flavored skewered pork and the preparation method provided by theinvention, the black pepper flavored skewered pork is developed, the purpose of guaranteeing the product quality is reached through control of the raw pork meat, and the production environment and other links, the requirements of industrialized production are met. The skewered pork made and provided by the invention has the characteristics of unique flavor, fresh and tender meat, sanitation and safety, thereby being suitable for large batch production.

The invention belongs to poultry meat food processing technology, and particularly relates to pure chicken powder and a production process thereof. The pure chicken powder is prepared from chicken skeleton, chicken breast and chicken suet in a certain ratio by high-temperature cooking, proportioning, grinding, high-pressure homogenization, sterilization, spray drying, cooling, sieving and packing. The pure chicken powder has thick stewed chicken flavor, and can be used as a raw material for producing seasoning chicken powder, chicken essence, chicken flavor seasoning bags, flavoring essence, instant noodles, puffed food and meat products.

The invention relates to a method for producing chicken flavor collagen concentrated soup by utilizing chicken skeletons and chicken claws. The method comprises the following steps of: adding spices of chives, ginger, and the like to chicken skeletons and chicken claws; steaming, boiling and extracting under high pressure at low temperature; separating; concentrating at low temperature in vacuum; blending; homogenizing under high pressure; and encapsulating to obtain a chicken flavor collagen concentrated soup product. The product produced by adopting the method has the advantages of low cost and easy obtaining of raw materials, is convenient for industrial production and can be applied to scaled production. In the processing process of the product, the processes of extracting under high pressure at low temperature, concentrating at low temperature in vacuum, and the like, are adopted, which better stores the fragrance and the flavor of the product, avoids the loss of the fragrance and the flavor and also avoids the breakage of collagen; and because a large quantity of collagen contained in the chicken claws is sufficiently extracted, the collagen content of the product is high. Moreover, the collagen is a major constituent in the skin and occupies more than 71 percent of the protein in skin cells, and the collagen can ensure that the cells become plump so as to ensure that the skin can be engorged and keep the elasticity and the moisture, thus the collagen has important effect.

The invention relates to a seasoning for steamed pork with rice flour. The seasoning comprises the following components by weight: (1) a powder packet: 50-70 parts of rice, 30-45 parts of sticky rice, 3-5 parts of white granulated sugar, 0.1-1 part of pepper, 0.1-1 part of Chinese red pepper, 0.1-1 part of anise, 0.1-1 part of fennel, 0.1-1 part of Chinese cinnamon, 0.01-0.1 part of clove, 0.01-0.1 part of white pepper, and 0.01-0.1 part of rhizoma kaempferiae; (2) a sauce packet: 10-35 parts of soybean paste, 10-30 parts of thick chilli sauce, 12-20 parts of vegetable oil, 12-20 parts of soybean sauce, 3-5 parts of cooking wine, 3-5 parts of aginomoto, 1-3 parts of ginger powder, 1-3 parts of vinegar, 1-3 parts of white spirit, 1-3 parts of chicken flavor, and 0.01-0.1 part of potassium sorbate. The seasoning for the steamed pork with rice flour is rich in nutrients, contains basic nutrients needed for a human body, and can supplement the basic foods required for the human body; the powdery materials have faint scent, are crisp and keep the original flavor, the sauce materials are unique in sauce flavor and are properly salty and fresh, and the requirements of people on the nutrients are met.

The invention relates to quick-freezing meat balls and a preparation method thereof. The quick-freezing meat balls comprise the following components in part by weight: 50 to 100 parts of chicken and 40 to 70 parts of ice water which serve as raw materials and 1.8 to 4 parts of table salt, 0.9 to 1.6 parts of white granulated sugar, 0.2 to 0.5 part of monosodium glutamate, 0.1 to 0.3 part of ground pepper, 0.005 to 0.01 part of sodium nitrite, 0.05 to 0.1 part of sodium erythorbate and 0.25 to 0.9 part of konjac gum which serve as auxiliary materials. The invention also provides the preparation method for the quick-freezing meat balls. Compared with the conventional flavor, the invention has the advantages that: the quick-freezing meat balls and the preparation method thereof have prominent characteristics and obvious progress, so that the prepared quick-freezing meat balls have unique quick-freezing flavor, obvious chicken flavor characteristics, compact tissues, good mouthfeel and high nutritive value and protein content.

The invention relates to a method for manufacturing quick-frozen meatballs. The method comprises the following steps: 1, raw material meat unfreezing; 2, raw material meat selection; 3, meat grinding; 4, accessory preparation; 5, beating; 6, pickling; 7, molding; 8, boiling; 9, cooling; and 10, quick-freezing. Compared with present methods of quick-frozen meatballs with flavors, the method for manufacturing the quick-frozen meatballs of the invention has protrude characteristics and obvious progresses, so the quick-frozen meatballs manufactured with the method have the advantages of unique flavor, obvious chicken flavor, compact structure, good mouthfeel, high nutrition value, and high protein content.

The invention relates to a nutritious and delicious seafood sauce and a production method thereof, belonging to the technical field of sauces. The nutritious and delicious seafood sauce is composed of the following ingredients, by weight: 100 to 150 parts of dried scallops, 200 to 250 parts of dried shrimps, 100 to 150 parts of diced ham, 50 to 80 parts of salted fish, 20 to 30 parts of peanuts, 30 to 45 parts of Pleurotus eryngii, 10 to 20 parts of wood ear fungus, 5 to 9 parts of eggs, 8 to 15 parts of fresh Capsicum frutescens, 200 to 280 parts of edible oil, 200 to 300 parts of garlic, 300 to 500 parts of scallions, 50 to 80 parts of gingers, 5 to 8 parts of cooking wine, 2 to 6 parts of granulated chicken flavor bouillon, 5 to 10 parts of sesame oil, and 3 to 6 parts of salt. The seafood sauce is rich in nutrition, good in taste, unique in flavor, and easy to make and eat. People can produce the seafood sauce by themselves at home. The seafood sauce ensures people's health, can be widely used, and can be eaten with various staple foods.

The invention relates to a production method of halal chicken-flavor seasoning powder. The method comprises the following steps: (1) crushing a whole chicken by using a meat grinder, evenly mixing the crushed chicken with water, fucoidan and mannose, wherein 2-10ml of the water, 3-5mg of the fucoidan and 5-10mg of the mannose are added into per gram of raw material, carrying out high hydrostatic pressure treatment on the obtained mixture, and then adjusting the pH value to be within a range of 6.5-7.0 to obtain chicken homogenate; (2) firstly, carrying out first-step ultrasonic-assisted enzymolysis on the chicken homogenate under the action of papain; after that, carrying out second-step ultrasonic-assisted enzymolysis under the action of compound protease; after enzymolysis is finished, filtering to remove impurities, and carrying out ultra-high pressure sterilization and enzyme deactivation to obtain enzymatically hydrolyzed chicken; (3) adjusting the pH value of the enzymatically hydrolyzed chicken to be within a range of 7.0-8.0, adding an auxiliary material X, and carrying out a Maillard reaction at the temperature of 88-105 DEG C; (4) after the Maillard reaction is finished, cooling, adding ingredients for seasoning, and grinding to obtain seasoning liquid with emulsification fineness reaching up to 2-40mu m; (5) carrying out spray drying on the seasoning liquid, then sieving, and packaging to obtain the halal chicken-flavor seasoning powder. The product produced by the method is pure and lasting in flavor, and has good bacteriostatic and antiseptic properties.

The invention relates to a chicken flavor, including the following ingredients according to weight percentage: 0.5-1.0 part of ethyl maltol, 0.05-0.1 part of 2-acetylpyrazine, 0.1-0.2 part of clove oil, 0.05-0.1 part of cassia oil, 0.3-0.4 part of ginger essential oil, 0.2-0.3 part of star anise oil, 0.05-0.2 part of 3-methylthio-propanal, 0.01-0.1 part of (E,E)-2,4-decadienal, 0.2-0.4 part of 4-methyl-4-furfurylthio-2-pentanone, 0.05-0.2 part of tetrahydrothiophen-3-one, 0.01-0.1 part of 2,5-dimethyl-2,5-dihydroxy-1,4-disulfocyclohexane, 0.1-0.3 part of bis(2-methyl-3-furyl)disulfide, 0.01-0.1 part of 2-furfuryl monosulfide, 0.01-0.05 part of 2-Methyl-3-tetrahydrofuranthiol solution and 96.45-98.36 parts of soy salad oil. The chicken flavor has nature stewing chicken fragrance and taste as well as good temperature tolerance.

The invention provides Anhui cuisine flavor chicken fillet as well as a preparation method and a special pickling auxiliary material of the Anhui cuisine. Finished products are obtained through thawing, rolling and kneading, pickling, stick insertion, quick freezing, package and warehouse entering. The pickling auxiliary material comprises 15 to 18g of common salt, 6 to 9g of white sugar, 2 to 3g of composite phosphate, 3 to 4g of monosodium glutamate, 0.3 to 0.4g of I+G, 1.6 to 1.8g of white pepper powder, 0.5 to 0.6g of garlic powder, 2.8 to 3.0g of chicken flavor, 0.6 to 0.7g of Meijixian soy, 0.2 to 0.4g of baking soda, 0.8 to 1.0g of mushroom powder, 0.4 to 0.6g of radix angelicae powder and 20 to 25g of ice water. The Anhui cuisine flavor chicken fillet provided by the invention has the advantages that after the cooking, the color is golden yellow, the saline taste is proper, the meat is fresh and tender, and the obvious Anhui cuisine flavor is realized.

The invention provides a yeast extract with chicken flavor, which is made from the following raw materials: chicken, water, protease, yeast extract and minor ingredients. The invention also provides a production method of the yeast extract with chicken flavor, which comprises the following steps: (1) chicken pretreatment; (2) chicken enzyme inactivation; (3) chicken zymohydrolysis; (4) refinement treatment; and (5) thermal reaction. The yeast extract with chicken flavor can be used in instant noodles, meat products and the like to effectively improve the mouth feel, special flavor and nutritive value of terminal products.

The invention relates to a chicken powder seasoning. The chicken powder seasoning is prepared from the following raw materials: refined salt powder, white granulated sugar powder, monosodium glutamate powder, I+G (IMP+GMP), disodium succinate, yeast extract powder, ginger powder, white pepper powder, corn starch, maltodextrin, refined chicken fat, chicken meal, powdered pork bone soup, chicken flavor and pigment. The prepared chicken powder seasoning has high freshness on one hand, on the other hand, the chicken powder seasoning has mellow and natural meat soup feeling, delicious natural chicken soup taste and good effect when being added in dishes, soups and hot pots properly.

The invention relates to a formulated chicken oily essence and a preparation method thereof. A nuance of the chicken oily essence mainly comprises a chicken nuance (the chicken nuance mainly comprises a mixed nuance of chicken, chicken fat and the like), and nuances of a roast fragrance, a toasted and sweet fragrance, a spicy fragrance, a soil fragrance and a nut fragrance. The finally prepared essence can provide a fine chicken aroma and flavor for bean products because the essence has a heavy chicken flavor, and allows the bean products to have a fine aroma and flavor because the essence has good stability of the aroma and flavor.

The invention relates to a production process for boiling chicken feet. Chicken feet are used as the main material, and maintain pepper, edible salt, white wine, monosodium, chicken flavor powder, chicken cream, sauce, sodium diacetate, disodium ribonucleotide, health sugar, sodium dehydroacetate, ethyl maltol, chilli extract, ginger, garlic, anise, pepper, acetic acid, lactate and the like are used as pickling liquid raw materials. The chicken feet are processed by the steps of boiling soup, selecting materials, defrosting, disinfecting, boiling, pickling, packaging, and the like. The chicken feet boiled with the production process have rich nutrients, bright color, crisp skin and fragrant meat. The chicken feet embody the best color, fragrance and flavor characteristics of Chinese food.

The invention discloses chicken bruillon and a preparation method thereof. The chicken bruillon is prepared from beef, chicken breast, chicken skeleton, chicken fatty oil, egg pulp, flavourzyme, compound protease, yeast extract, vegetable hydrated protein, xylose, cysteine, glycine, leucine, methionine, disodium 5'-ribonucleotide, modified starch, chopped green onion, ginger, pericarpium citri reticulatae, fructus anisi stellati, myrcia, chicken flavor, salt, white granulated sugar, monosodium glutamate and purified water by processes of chicken stewing, enzymolysis reaction, reflux condensation reaction and flavoring. Compared with an existing product, a product prepared according to the method mainly has advantages of high tastiness, long aftertaste and harmonious and natural aroma and taste.

Disclosed comprehensive nutritive semi-humid type pet dog food is prepared from the following raw materials in parts by weight: 35-39 parts of livestock and poultry meat, 35-40 parts of wheat flour, 10-15 parts of corn flour, 15 parts of glycerin, 10 parts of sorbitol, 3-4 parts of plant protein, 5 parts of wheat germ powder, 5 parts of cheese, 6 parts of cellulose, 1.5 parts of konjac gum, 15 parts of propylene glycol, 0.3 part of carragheenan, 0.05 part of sodium erythorbate, 0.01 part of chicken flavor, 0.01-0.05 part of composite vitamin and 1-3 parts of mineral trace elements. The pet dog food provided by the invention is balanced and comprehensive in nutrition and good in palatability, a pet dog fed by employing the pet dog food is good in growth, strong in disease resistance, fast in growth and high in weight gain rate, and the weight gain speed is faster by 1.6-2.4 times than the weight gain speed of a pet dog feed by employing prior-art dog food. Also, composite vitamin and mineral trace elements are pointedly added into the pet dog food, and the problems, which cannot be solve by conventional dog food, are solved that pet dogs are not bright in hair and lack in calcium and the like, and the pet dog fed by employing the pet dog food provided by the invention is verified to have bright-color hair.

The invention discloses a chicken flavor seasoning and a preparation method thereof. The chicken flavor seasoning comprises 35-50 wt% of chicken powder or chicken extract, 10-15 weight portions of chicken grease, 3-8 wt% of yeast extract, 5-10 wt% of glucose, 8-15 wt% of nucleotide, and 15-20 wt% of soybean hydrolyzed vegetarian protein. The chicken flavor seasoning has the characteristics of abundant nutrition, high temperature resistance, and intense chicken flavor, and can be widely used in households, meat products of enterprises, seasoning industries, soup blend industries and other industries.

The invention provides flavor chicken oil and a preparation method thereof. The chicken oil is prepared from the following raw materials in parts by weight: 1-10 parts of reducing sugar, 1-15 parts of amino acid, 0.1-5 parts of VB1 (Vitamin B1), 0-5 parts of VC (Vitamin C), 0.1-3 parts of I+G, 0.1-5 parts of spice powder, 0.5-1 part of chive spread, 0.5-1 part of ginger spread and 60-95 parts of grease. The flavor chicken oil is prepared by undergoing a Maillard reaction on animal grease, plant grease and corresponding raw materials. By adopting the obtained flavor chicken oil, the defect of single utilization of an oxidized chicken fat flavor is overcome, the flavor strength is enhanced greatly, and the characteristic flavor is more outstanding; moreover, the flavor chicken oil has the advantages of strong chicken fragrance and thick mouthfeel; by adding a small amount of flavor chicken oil into a flavoring product, the chicken flavor and the mouthfeel can be improved; and the defect that the conventional product of similar types only has flavor and has poor mouthfeel is overcome.

The invention discloses a preparation method of a chicken flavor material. The method comprises the following steps: 1, putting water and a chicken skeleton in a strong bone crusher, and carrying out rubbing beating to obtain a chicken bone slurry; 2, adding a compound enzyme to the chicken bone slurry obtained in step 1 for enzymatic hydrolysis, wherein the components of the compound enzyme comprise an alkaline protease and papain; and 3, carrying out a Maillard reaction of a chicken bone enzymatic hydrolysis liquid obtained in step 2 in a reaction kettle to obtain the liquid chicken flavor material. The method allows the enzymatic hydrolysis of the chicken skeleton to be carried out by using the compound enzyme, so the finally obtained chicken flavor material has a high nutritional value and lifelike and pure mouthfeel, and overcomes a defect of the bitter taste generation of general enzymatic hydrolysis.

The invention discloses a delicious food flavor derived from fish bone protein and a preparation method thereof. The product obtained by the present invention has a mellow, full-bodied seafood flavor and a long-lasting fragrance, and is a new type of umami food essence; at the same time, it can be used as a freshening agent for beef, pork, and chicken flavor essences to improve the mouthfeel and aftertaste of the product, improve the The competitiveness of the product can be applied to instant noodles, condiments and seafood-flavored puffed food ingredients, etc., and has broad market prospects. The process of the invention is simple and feasible, and is easy for industrialized production.

The invention relates to a high-calcium chicken flavor extract and a production method thereof. The purposes of the invention are to provide the product with the characteristics of rich nutrition and good taste as well as provide the method with the characteristics of simplicity and convenience in production and low cost. The high-calcium chicken flavor extract comprises a high-calcium chicken flavor extraction liquid, hydrolyzed vegetable protein, edible salt, a flavoring additive, white sugar, spice essential oil, ethyl maltol, sucrose fatty ester, beta-cyclic dextrin, sodium diacetate and vitamin E. The method for producing the high-calcium chicken flavor extract comprises the following steps: (1) chicken bones are processed into chicken bone powder by sequentially washing, removing sundries, cutting into lumps, and pulverizing; (2) a high-calcium chicken flavor extraction liquid is formed by liquid fermentation; (3) the extraction liquid is mixed uniformly and reacts with the hydrolyzed vegetable protein and the like according to the proportion, and is prepared into a paste by concentration and weight reduction.